Mexican Beef Stew

The house smelled amazing while this cooked. Which is my favorite part of cooking longer stews and soups. It feels comfy, homey, delicious.

Sadly, the aroma was as good as this stew gets. I really am not sure where it went wrong. It had a funky taste to it that I'm going to assume were the poblanos. I've cooked with them before, but not in a long cooking sort of way. 

Two things I forgot: 

1. I forgot to put the potatoes in. That "might" have made it better. 

2. I made the lime creme then forgot to put it on. I do this with parsley all the time too. I cut it to put it on the food at the end, then forget. 

Mexican Beef Stew

Recipe from Insanely Good Recipes

Serves 6

• 2 1/2 pounds beef chuck roast, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 poblano peppers, roasted, peeled and chopped
• 1 can fire-roasted diced tomatoes
• 1 cup chunky salsa (medium heat)
• 1 can diced green chiles
• 2 cups beef broth
• 1 bottle Mexican lager beer
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 tablespoon beef base or bouillon
• 1 pound potatoes, peeled and cut into 1-inch cubes
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro
• Hot sauce to taste (optional)

For the Lime Crema:

• 1 cup sour cream
• 2 teaspoons grated lime zest
• Pinch salt

Season the beef cubes with salt and pepper. Heat the oil in a large pot or Dutch oven over medium-high heat. Working in batches, brown the beef on all sides, about 5 minutes per batch. Transfer to a plate.

Add the onion to the pot and cook until softened, about 5 minutes. Stir in the garlic, cumin, oregano, and beef base. Cook for 1 minute.

Return the beef and any accumulated juices to the pot. Add the beer, beef broth, canned tomatoes, salsa, green chiles, and poblano peppers. Bring to a boil, then reduce heat to low.

Cover and simmer until the beef is tender, about 2 to 2 1/2 hours. Stir in the potatoes and continue simmering uncovered until potatoes are tender, about 30 minutes more.

Meanwhile, make the lime crema. Stir together the sour cream, lime zest, and salt in a small bowl. Refrigerate until ready to serve.

Stir the cilantro into the finished stew. Season with salt, pepper, and hot sauce to taste. Serve the stew in bowls with a dollop of lime crema on top. Enjoy!